Prune and Armagnac Ice Cream

• 517 g whole milk
• 50 g milk powder
• 165 g

Heat milk and cream to 40°C in a medium sized pot. Add sugar, glucose, milk powder and stabilizer and cook to 85°C. Add Armagnac and prunes and set aside to mature. Process with a hand blender until smooth, strain, and refrigerate until cold. Process in an ice cream machine.